Recipe of the week: harissa, tomato and lemon yoghurt rigatoni

Recipe from Green Kitchen: Quick + Slow by David Frenkiel and Luise Vindahl

(Image credit: David Frenkiel)

published 25 July 2022

If you ever watch TikTok, say David Frenkiel and Luise Vindahl, you may have come across the dish that involves roasting a block of feta and some cherry tomatoes until they are soft, then stirring them into a sauce to serve with pasta. Our daughter loves it. This is a grown-up version: it is almost as simple, but has a lot more flavour.

Ingredients: serves 4

Preheat the oven to 200°C. In an oven dish, toss together the tomatoes, garlic, harissa, oil and oregano. Season well and roast for 25 minutes.
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain the pasta but reserve a mugful of the cooking water.
Remove the tomato dish from the oven, setting a few aside if you want to keep some intact, then add the pasta to the oven dish. Stir everything together, adding a little pasta water to loosen if necessary. You want the pasta to be coated in the flavourful tomato juice and harissa oil.
In a small bowl, stir together the yoghurt and lemon juice, then spread this across the base of four bowls. Top with the pasta, then crumble over the feta and scatter over the basil and pine nuts. Gently mix together so that the harissa ripples through the yoghurt, then top with any reserved tomatoes. Generously drizzle with extra-virgin olive oil and finish with a good grind of black pepper.